Vegan Gnocchi Soup

I've been eating a whole food plant based diet since Sept 2019. I'm healthier than I've ever been and I feel great. All of my recipes are WFPB compliant.

subheading: Soup Ingredients:

2 cloves garlic minced

½ small white onion diced

1 small shallot diced

3 stalks celery diced

8 ounces mushrooms Sliced

2 carrots sliced thin

1 Tablespoon rosemary fresh is best, chopped

1 Tablespoon thyme fresh is best, chopped

2 teaspoons Chickenless Seasoning or poultry seasoning

2 Tablespoons white wine

¼ teaspoon red pepper flakes optional

4 cups vegetable broth

16 ounces gnocchi oil-free (package sizes vary between 15 to 17.5 ounces; close enough is fine)

2 cups Kale or greens of choice, chopped

1 cup plant-milk plus 2 Tablespoons of flour of choice for gluten-free choose gluten-free flour like chickpea flour

¼ cup nutritional yeast

Salt and pepper to taste

Directions at kathysvegankitchen.com

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